I was so excited to have another great excuse to do some baking, in the shape of Domestic Sluttery’s Just Desserts Club. Not that I usually struggle for an excuse….there’s always one to be found somehow! Still, with a Christmassy theme of ‘Cinnamon’ I just couldn’t pass up the chance to get involved again!
I had initially thought I’d bake the yummy German biscuits we had made after our trip to Berlin last year (we bought Ampelmann cookie cutters and had to try them out!) as they are deliciously filled with festive cinnamon. We have also been making cinnamon flavoured vodka, but that’s not *really* a dessert, and it’s not really a recipe when all you do is shove some cinnamon sticks into a bottle of vodka! So, after scoffing up lots of the wonderfully Christmassy offerings on our recent trip to Vienna, I couldn’t think of anything more fitting (or tempting) to bake than Lebkuchen. I absolutely adore their wintery spice flavour, and love the soft texture and crisp sugary coating. The ones we brought back from Vienna lasted no time at all, so I was more than happy to get baking some!
I started out with this recipe on BBC Good Food, which was recommended to me by a fellow Lebkuchen lover. She did warn that the texture would be a little different to what we’d bought in Austria, so I tweaked the recipe to make them more like I enjoy them, and of course I just had to add an extra chocolate coating to make them more authentic still. Here’s my version of the recipe and how I made them…..
You will need (to make about 30 little biscuits)…..
- 250g plain flour
- 85g ground almonds
- 1 heaped teaspoon ground ginger
- 2 heaped teaspoons ground cinnamon
- 8 cloves, ground fine
- 1 teaspoon grated nutmeg
- ½ teaspoon ground black pepper
- ½ teaspoon baking powder
- ½ teaspoon bicarbonate of soda
- 200ml clear, runny honey
- 85g salted butter
- The finely grated zest of 1 lemon
- 100g dark melting / cooking chocolate
- 100g icing sugar
- 1 egg white
How to make them…..
- Tip all the dry ingredients into a large bowl and mix
- Melt the butter into the honey, either in a pan over a low heat or in a measuring jug in the microwave
- Pour the wet mixture into the dry and mix well
- Stir in the lemon zest and combine to form a solid dough
- Cover the dough and pop in the fridge to cool for 15 to 20 minutes
- Meanwhile, heat the oven to 180 degrees Celsius / Gas Mark 4, and line two baking sheets with baking parchment
- Once cooled, roll the dough into little 3cm diameter balls with your hands…. you should get around 30
- Place them on the baking parchment lined trays, at least 5cm apart (you may need a third tray to ensure they are spread out enough)
- Squash each one down to flatten it into a disc, about 1.5 cm deep
- Bake them in the oven for about 12 minutes, or until they are golden brown
- Whilst they cool a little on a wire rack, melt your chocolate over a Bain Marie
- Lay your biscuits face down on the wire rack and coat the flat underside of each with the melted chocolate using a teaspoon
- Once they have cooled again and the chocolate has gone solid, flip them back over the right way up ready to ice them
- Whisk together the icing sugar and egg white, adding about 1 tablespoon of water so that you have a smooth and runny mixture
- Using a teaspoon again, coat each biscuit with the icing, spreading it over the face of each one so that you have a nice fine coating
- Decorate if you like with more melted chocolate or hundreds and thousands….you can even add a little colouring to the icing to make pink ones like we had in Vienna!